(NaturalNews) Food is food, some might claim, and it does not really matter whether or not it is cooked or raw, conventional or organic. The nutritive value remains the same regardless. Or does it? A recent report from Activist Post explains that, based on analysis using a technique known as Kirlian photography, researchers have discovered that the energy fields surrounding raw, organic produce are stronger and more uniform than the energy fields surrounding cooked, conventional produce.
This discovery was made possible by an earlier one stumbled upon by the late Semyon Kirlian, a Russian inventor, back in 1939. Kirlian learned that, when connected to a source of voltage, an object placed in contact with a photovoltaic plate will produce a corresponding image of that object on the plate. And the resulting image will also contain a visual display of the object's electrical "aura," of sorts, that both surrounds and emanating from it.
The theory behind this energy field, of course, is that the stronger and more vibrant it is, the healthier and more "alive" the object. And based on this theory, it has been observed that the energy field of an apple, for instance, is the strongest right after it has first been picked. The longer it remains off the tree and is allowed to ripen, the weaker its energy field becomes.
In the documentary The Beautiful Truth, which was released in 2008, a team of scientists used Kirlian photography to analyze various foods. They found that organic foods emitted a clearly more vibrant and harmonious energy field than conventional foods. Raw foods also fared better in the energy department than cooked and pasteurized foods, the latter of which appeared duller and less uniform than their raw counterparts.
If this energy field is truly indicative of a food's "life source," then it appears as though whole, clean foods eaten as close as possible to the way nature intended are more life-giving than over-processed, pesticide-ridden foods. It also means that simply counting calories and looking at ingredient content are not enough to determine the true nutritional capacity of food.